The Journey Behind Farm to Fudge Maui
Meet the Founder
Janice Leilani LaFontaine, NTP, RWP.
An autoimmune warrior and passionate advocate for health, nourishment, and joyful living. Janice’s dedication to clean, mindful ingredients has earned her recognition across Hawai‘i — she has been featured on Mana Up and Hawai‘i News Now, and was honored as a finalist for Pacific Edge Magazine’s Business Achievement Awards.
Our Story
Out of her own health challenges, Janice Leilani LaFontaine, NTP, RWP discovered the power of food as medicine as she reversed symptoms of her autoimmune disease by getting to the root causes of her health issues.
One of the most significant changes that led to her renewed health was the removal of gluten and dairy from her diet, in addition to the many chemicals, additives, and stabilizers prevalent in the standard American diet. Learning a new way of cooking, with nutrient density in mind (and not compromising on flavor), FARM TO FUDGE MAUI was born.
After years of being on restrictive diets and eating purely for function without enjoyment, she's come to a healthy place of acceptance where one can indulge in an occasional treat—especially if it's composed of high-quality ingredients that are sustainably and ethically sourced, providing nutritional benefit along the way!
You’ll Never Eat Fudge the Same Way Again. Just a few sweet things that set Farm to Fudge Maui apart:
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Nutrient Dense Made in small batches with nutrient density in mind
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Clean Plant Based Ingredients Clean, minimal, high-quality ingredients
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Ethically Sourced Thoughtfully, sustainably, ethically sourced ingredients
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No Artificial Ingredients No artificial flavorings, colorings, emulsifiers, gums, or stabilizers
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Made with Dietary Restrictions In Mind Gluten free, vegan friendly, lactose intolerant friendly, peanut free options
From making fudge at home to getting featured on the NEWS
Janice Leilani LaFontaine started her business with a mission to provide clean, wholesome ingredients to the people of Hawai‘i and those living with autoimmune diseases. What began as a small passion project—making fudge at home—quickly gained recognition. Janice was featured on Hawai‘i News Now: Sunrise and was later nominated for a Business Achievement Award by Pacific Edge Magazine.
Frequently Asked Questions
Answers directly from founder Janice Leilani, NTP, RWP
How does Farm to Fudge Maui differ from traditional fudge?
Traditional fudge is often made with butter and condensed milk. As a growing number of people are discovering they are not able to tolerate dairy, Farm to Fudge Maui is a delicious treat many can enjoy. Depending on the maker, traditional fudge may also contain a number of artificial flavors and colors, emulsifiers, and stabilizers that are not found in our fudge.
Why do you allow sugar in Farm to Fudge Maui?
In 100% pure dark chocolate, the sugar helps to lessen its bitterness and can even help make it more digestible for some. While we do not add any additional sugar to our recipe, the dark chocolate and sweetened condensed coconut milk we use are the only sources of sugar found in Farm to Fudge. To note, it’s organic sugar that’s being used.
Doesn’t making this product go against what you do as a nutritionist?
Ohhhh this is such a good question. If I were a nutritionist years ago when I looked at life in a lot of black and white, I wouldn’t eat sweets, let alone launch a dessert food product. However, after many protocols, restrictive eating, and lots of education on the role and power of food on various levels, I’ve come to learn how to thoroughly enjoy the foods before me, even if it means having an occasional sweet treat here and there.
But if you’re gonna have a sweet treat, make it worth it! Find one that works for you; not against you. You deserve to put only the best quality ingredients into your body. Afterall, we only have one body this side of heaven!
Now if I choose to eat a dessert, it does have to be gluten and dairy free at a minimum for my own dietary needs, but I’m always looking at how I can make it as nutrient dense as possible. That may look like homemade ice cream with some nut butter. Or taking a Justin’s nut butter pouch with me when the family goes out for ice cream, pairing a healthy dietary fat and some protein with my carbohydrate and sugar to help slow down and minimize the potential sugar crash from the insulin spike. I’ve found I no longer enjoy a pure sugary treat on its own. It’s not satisfying and I don’t like how I feel afterwards with the energy drop that follows.
Why do you care so much about the quality and sourcing of ingredients in Farm to Fudge Maui?
You are what you eat (and digest), and the body you’ve been given deserves the best.
With so much of our current food supply going farther and farther away from its original state through processing, refining, and genetic modification, we are seeing less and less nutrients being consumed, and the spraying of chemicals on our foods with herbicides and pesticides are increasing our exposure to harmful toxins—all of which are resulting in higher rates of illness and disease.
I only make food I would choose to eat myself and feed my family. And believe me, it also has to taste good! Food was not only meant to fuel and nourish our bodies, but it was also meant to be enjoyed in its most nutrient rich state.
Knowing your farmer and sourcing locally is always ideal to understand the quality of the food you’re putting into your body.